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Cheese-Stuffed Shells Recipe

Cheese-Stuffed Shells Recipe

When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon
TOTAL TIME: Prep: 35 min. Bake: 50 min. YIELD:12 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, cubed
  • 1 egg, lightly beaten
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup 4% cottage cheese
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cinnamon, optional
  • 24 jumbo pasta shells, cooked and drained
  • SAUCE:
  • 1 can (29 ounces) tomato sauce
  • 1 tablespoon dried minced onion
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired.
  • 2. Stuff pasta shells with sausage mixture. Arrange in two 11-in. x 7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
  • 3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutritional Facts

2 each: 397 calories, 23g fat (14g saturated fat), 94mg cholesterol, 1097mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 24g protein .

Reviews for Cheese-Stuffed Shells

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MY REVIEW
Cook_aholic
Reviewed May. 5, 2016

"I didn't cook my pasta shells so long since everything was really only warming in the oven. The other reason I didn't cook them so long was because I took the wonderful idea in a review here and began sending the shells to shut-ins or people I know don't cook for themselves much. Since I knew they would have to rewarm them, I didn't want them overcooked."

MY REVIEW
jiljilsch
Reviewed May. 26, 2015

"These shells were absolutely amazing! I omitted the sausage as I was serving them as a side dish, but I also ate the leftovers as a meatless main later in the week and they were equally as good when starring as the main dish. I'm positive these will be equally delicious with the sausage added! My significant other couldn't stop popping shells, he was addicted!"

MY REVIEW
Sue Zappa
Reviewed Apr. 10, 2015

"Oh, this is one of our family's favorite recipes! The only change I make is to use a 28 oz. jar of Ragu spaghetti sauce since I'm usually in a hurry to get supper on the table. We love the cheesiness (is that a word?) with the pasta shells & sauce. A little taste of heaven! :)"

MY REVIEW
hisalone
Reviewed Nov. 12, 2014

"I have been making this since it first appeared in your magazine, which I believe was 1995! I am preparing it now to take to a shut in. This has become my main dish for people recovering from illness or injury. EVERYONE who I have made it for simply loves it. It is easy to transport and easy for them to reheat. We have a garden and I can my own spaghetti sauce which I use instead of preparing the one in the recipe. Thanks for a keeper."

MY REVIEW
hamhock32
Reviewed Sep. 17, 2014

"This is amazing!"

MY REVIEW
Ann_Marie_PA
Reviewed Sep. 7, 2014

"I didn't add the spinach or the cottage cheese. This was AWESOME!! Love the creamy taste of the cream cheese in there. Wish I could give it more stars! :)"

MY REVIEW
Cialynne
Reviewed Apr. 5, 2014

"This recipe is SO, SO GOOD! Doesn't need tweaking or anything!!"

MY REVIEW
sheppler
Reviewed Mar. 2, 2014

"This is as good as everybody said it was. Only change I made was I used turkey sausage, otherwise didn't change a thing and it was great."

MY REVIEW
pajamaangel
Reviewed Feb. 1, 2014

"These were amazing. I did not add the spinach though. I had my boyfriend's parents over and they loved it! Big hit!"

MY REVIEW
BETHLP
Reviewed Nov. 21, 2013

"I have been making these for the past few years for our Pre Thanksgiving dinner and everyone loves them.... my daughter always requests them and does not want me to try something different. They have become part of our tradition!"

MY REVIEW
_dudesaywt
Reviewed Oct. 21, 2013

"Oh yeah sounds good"

MY REVIEW
tearbear1969
Reviewed Sep. 27, 2013

"Excellent!"

MY REVIEW
WileyP
Reviewed May. 29, 2013

"It is easy to see why this is an award winning recipe. There is little doubt that clothing manufacturers also gave it an award for enhancing their sales of the larger sizes! These shells are sooooo good! I did not change a thing and, though it was a little labor intensive to put together, it was worth every second. We'll put this on our rotation, though we'll set it up on days when there is enough time to do it right. I'm sure the stuffing (sans egg) and sauce can be made and refrigerated a day or two ahead, which will cut down on the assembly time. Thank you, Lori Mecca"

MY REVIEW
Midget0912
Reviewed Mar. 2, 2013

"This has become one of my family's favorites. I've have made it so often, I have it memorized. Instead of making it in the shells, I make it like a lasagna. It takes a little less prep time, but it bakes the same and tastes the same. If I make it like a lasagna, I won't mix the meat in with the cheese mixture, but layer it in like you would with lasagna."

MY REVIEW
dicentra01
Reviewed Feb. 26, 2013

"See how much my guests loved it.. my sister buffylynn01 went home after having this at my home and rated it before I could lol ... it's so good.."

MY REVIEW
dicentra01
Reviewed Feb. 26, 2013

"Everyone loves this and I have made it twice. I'm a vegetarian so I didn't use the meat, halved the salt in the stuffing and didn't use the salt in the sauce. Also, I kept it covered at the last part when your to put the moz on top and put it back in for 10 minutes. I think it dried out without the cover on the first time. Also I made my own alfredo sauce on the side to drizzle over. It's amazing...so happy I tried this one. I just can't get over the reaction I get when I make this.. I've been asked to start making it for parties... THANKS.."

MY REVIEW
scffdcook
Reviewed Feb. 1, 2013

"I have made this many times now and my family loves it."

MY REVIEW
buffylynn01
Reviewed Jan. 28, 2013

"My sister just made this for us last night minus the susage and she put my special alfrado sauce on the side to poor over and OMG!!! Can't wait to make it myself!!!"

MY REVIEW
ranforever
Reviewed Jan. 9, 2013

"My boys absolutely LOVE these!! Any time I ask them what they want for dinner, this is their #1 pick."

MY REVIEW
naydan
Reviewed Sep. 30, 2012

"Excellent! The cinnamon gives this dish a very unique flavor."

MY REVIEW
DonnaMDecker
Reviewed Aug. 26, 2012

"My 9 year old son is a very picky eater and he loved this. We all liked it. I choose to not use the cinnemon. Will definately make again."

MY REVIEW
voodoowitch
Reviewed Jun. 25, 2012

"Seem to be in the minority but my husband and I did not care for these at all. They had an odd taste."

MY REVIEW
Queenofpayne4
Reviewed Jun. 8, 2012

"This was so good! I had to make it again for a potluck and it was a hit with all my family!"

MY REVIEW
cindyjax
Reviewed Jan. 30, 2012

"I've made this twice now. It is my favorite stuffed shells recipe. The cinnamon adds such a unique flavor. I asked my husband if he would prefer me to make them w/out the cinnamon this time and he said no he loved this recipe just the way it is! They are great frozen and reheated too!"

MY REVIEW
ekatiakarpova
Reviewed Jan. 24, 2012

"That`s great idea! I forgot to buy cram cheese so I did without it and it was great even without cream cheese and I didn`t put the sauce because my husband doesn`t like some tomatoes` souces but he likes Pace Salsa and I have served with it. It was so tasty! You can use the jumbo shell idea with any your fave mixture!"

MY REVIEW
ekatiakarpova
Reviewed Jan. 24, 2012

"Wow, very tasty!"

MY REVIEW
Tean82
Reviewed Nov. 23, 2011

"I just love this recipe! I made this for my whole family and every one ate it. Including my picky 6 yr old & my 2 yr old.I didn't add the cin. Whenever I make this I know I could be expecting family over:) I was a big hit! Thankyou."

MY REVIEW
baristababe
Reviewed Oct. 11, 2011

"Love these- the cinnamon is unexpected and gives it that "secret ingredient" feel :) I usually use extra lean ground beef to cut the fat and reduced fat cream cheese. To save time, I also just poured a jar of my favorite spaghetti sauce over the top. Still tasted great!"

MY REVIEW
rkaiser53
Reviewed Oct. 10, 2011

"This is absolutely wonderful. First time i made it people complained there wasn't enough sauce so second time i make it i just doubled the sauce and the only complaint i received was it was gone to fast. I have made it several times with and with out the cinnamon and sweet or mild sausage. Mild sausage was the best and i was surprised the cinnamon does add a little something extra"

MY REVIEW
E.Smith
Reviewed Sep. 16, 2011

"This is amazing! I ended up making about 32 shells and they were stuffed pretty full. The cinnamon adds a little something extra to make this recipe an instant favorite!"

MY REVIEW
Chicagogal
Reviewed Sep. 2, 2011

"Oh my goodness!!!! These are the most delicious, rich, decadent shells I have ever made and I just LOVE THEM! The recipe as is is perfect! And...besides the superb flavor of this recipe it freezes so well! I usually use 1 large baking dish and then put my remaining shells (this makes a lot of filling so make extra shells) in a smaller baking dish and freeze - it bakes up great! Also, I have a little one and a great cooking tip I learned was if you have a baby spoon in the house (rubber) use that to stuff your shells - it slides in super easy! Thank you so much for the fantastic recipe - I only wish my hubby liked more cheesy recipes like I do - I gobble up the whole thing throughout the week! :) YUM!!!!!"

MY REVIEW
tstreich
Reviewed Aug. 30, 2011

"Very, very good! My picky family ate it up and went for seconds! I did use 1/2 Italian Sausage and 1/2 lean ground beef and I think I either need to find a better tasting italian sausage or simply use all ground beef. I used 4-8 oz cans tomato sauce, 2 w/ garlic and 2 w/ basil & oregano. This provided a perfect amount of sauce. I liked the flavor of the sauce, but I agree if you have a jar on hand, use your favorite sauce and it'll work. I stuffed 32 shells and crammed them into my pan. I could have easily made 2 pans of 20. But nobody would let me freeze the leftovers because they said they'll nibble on what's left over the next day or two!"

MY REVIEW
heishman01
Reviewed Aug. 27, 2011

"Absolutley excellent. I have made this several times and I am making this for dinner tonight. Everyone in my family loves it, including my son who is not crazy about spinach. Taste of Home - you are a life saver."

MY REVIEW
annej9683
Reviewed Aug. 9, 2011

"Made this tonight and it was great! followed recipe exactly minus the cinnamon and it was a hit with my slightly picky boyfriend. Will be making this again I am certain of it."

MY REVIEW
Arloween
Reviewed Aug. 7, 2011

"One grandfather got off the boat from Ireland. One great grandfather came out west by covered wagon. I can cook and I am concerned about my grandson who thinks cinnamon too spicy (4yr) and spinach (yuk). So I will leave out the cinnamon and leave out spinach in his shell. It sounds great. Thanks to generations of cooks!"

MY REVIEW
Arloween
Reviewed Aug. 7, 2011

"If you have a kid who does not like spinach what do you substitute with? Anything?"

MY REVIEW
Femminapsicotic
Reviewed Aug. 3, 2011

"Love these! I was able to fit a lot in each shell and filled 24 shells! I did make a few changes though, we aren't real big on italian sausage so I used lean ground meat (92% lean) and I also used skim ricotta instead of the cottage cheese. Loved it and plan on making this for my daughter's birthday party to share how delicious they are!"

MY REVIEW
blue_eyes998
Reviewed Aug. 1, 2011

"FYI, if you want this to fit into 24 shells, just use a mounding soup-spoonful to stuff the shells. They will look monstrous, but be delicious. You could easily fill twice as many if you put a smaller amount in each shell. I fit all 24 extremely stuffed shells in my 9x13 pan, which was a tight squeeze but worked well. Next time I make this, I think I'll half the cheese because, though delicious, it will cut down on the cost, and since there are only 2 of us, won't be a problem in not filling us up. As it was, my husband and I each ate 3 shells and were full, so I refrigerated 6 and happily froze the other 12 for two different dinners-for-two in the future."

MY REVIEW
reurink2006
Reviewed Jun. 28, 2011

"My family loves this receipe. It is so easy to make and double if you need to double"

MY REVIEW
tcarver
Reviewed Jun. 26, 2011

"I love this recipe. Very tasty.. Easy to do.."

MY REVIEW
kstone11
Reviewed Jun. 14, 2011

"There were a few things I didn't have on hand so I made some substitutions. Overall, the flavor was good. The cinnamon was a nice surprise. I used ricotta instead of cottage cheese and only had about half of the cream cheese needed. I used hot italian sausage because that was all I had. I think I would have liked it better if I had used regular italian sausage, like called for."

MY REVIEW
PsychiatricRN
Reviewed Jun. 9, 2011

"Made this exactly as recipe stated...It was wonderful....everyone loved it!"

MY REVIEW
barbquartier
Reviewed May. 23, 2011

"Absolutely wonderful - and my husband is not a big fan of Italian food...but he said it was an excellent supper. The recipe says 24 shells, but I stuffed 30...and thought I was overstuffing them! Will definitely make this again. Took the 2nd pan over to my husband's daughter's and they loved it too!"

MY REVIEW
brbrown96
Reviewed May. 22, 2011

"Oh MI GOSH! These are divine! I was hesitant about the cinnamon, but it was good. I think I will try it without next time... Just to compare. If you need to save time, a jarred sauce works just as well. This makes a TON so freezing is a definite. I fed 2 families and STILL had left overs (which were DELICIOUS)! Kudos!"

MY REVIEW
LauraManning
Reviewed May. 19, 2011

"These are really good! I'll make a couple of changes next time-omit the cinnamon (I used about 1/2 the amount, but it was still a rather odd flavor to me in this dish), and I will use 1/2 ground chuck to cut down on the overall richness of the filling. Definitely a keeper! My somewhat picky 2 year old even liked it."

MY REVIEW
suelovesfood
Reviewed May. 18, 2011

"Made this tonight, husband said "this is great", family readily agreed! Italian? Greek? Etc? Who cares! Delicious!"

MY REVIEW
suelovesfood
Reviewed May. 18, 2011

"Delicious! My family greatly enjoyed! i used hot italian sausage for a little kick! It s wonderful!"

MY REVIEW
antonich29
Reviewed May. 18, 2011

"Excellent-unless you want "true" Italian. But then you shook at an Italian recipe site. This was fabulous and easy as far as shells go!"

MY REVIEW
antonich29
Reviewed May. 18, 2011

"Excellent-unless you want "true" Italian. But then you shook at an Italian recipe site. This was fabulous and easy as far as shells go!"

MY REVIEW
angiekaiser
Reviewed May. 18, 2011

"This was an amazing dish, my entire family loved it! The only thing I changed was instead of the cottage cheese, I substituted sour cream and left out the cinnamon and oregano. I loved that it made two pans, one to enjoy and one to freeze! :)"

MY REVIEW
angiekaiser
Reviewed May. 18, 2011

"This was an amazing dish, my entire family loved it! The only thing I changed was instead of the cottage cheese, I substituted sour cream and left out the cinnamon and oregano. I loved that it made two pans, one to enjoy and one to freeze! :)"

MY REVIEW
bobeezwrld
Reviewed May. 15, 2011

"I could honestly eat this meal every day for the rest of my life."

MY REVIEW
carollarsen
Reviewed May. 14, 2011

"Not the best diet dish but oh so tasty. Instead of doing the shells which is time consuming, I used no boil lasagna noodles. It makes a great easy dish. Served with a salad, you've got a great/easy dinner."

MY REVIEW
patgian
Reviewed May. 12, 2011

"I have made this recipe before and will many more times. My family loves it. flowergirl49 is blowing smoke...very tunnel vision. hcato is saying how it is. Every region has a different way of cooking and every GOOD cook knows how and what to substitute when necessary. Too bad to be so misinformed. Love love love this recipe!!"

MY REVIEW
nanofaz
Reviewed May. 12, 2011

"I thought the review by Flowergirl was very narrowminded. Yes, I am sure her grandmother would never use creamcheese, cheddar cheese or Italian sausage nor cinnamon, as many aged Italian cooks would not, but if their horizons were expanded they may widen their culinary skills. My grandmother was Italian, raised in Genoa, and taught by a professional chef. She was a remarkable chef in her own right. She always used a hint of cinnamon when filling manicotti, ravioli and lasagne, which does enhance the flavor. I deviated a few weeks ago and made manicotti with a very similar filling to this recipe and the family all commented on how wonderful they were and asked what was different. So we always have the ability to grow in our culinary skills and not try something cause our grandmother never did it. I have now switched to adding CC and Cottage cheese to my recipes but still add a bit of ricotta ( the old tradition is still within me) but I love this recipe."

MY REVIEW
f00d3
Reviewed May. 12, 2011

"This recipe is wonderful! I cut it in half as there are only 2 of us, and I had more than enough to fill generously 14 shells. I used Hunts sauce to save time. I agree with others- keep the snotty editorials to yourself. They add nothing to the site."

MY REVIEW
toothfairylin
Reviewed May. 11, 2011

"@KPreDragon: You are exactly correct: You stated, "If you can't make a positive comment, don't comment at all". AFTER I made my positive, 5-star comment,THAT was the reason for my remark to flowergirl49. (which, by the way, was not hateful.) I felt very sorry for Lori, whose recipe was being rated, when flowergirl49 completely trashed it because it didn't meet her definition of "Italian". If you haven't even MADE the recipe, I don't think the comment section is an appropriate place to show your snobbishness. I find it absurd that reviewers do that on here. It only makes one appear to be totally inconsiderate of other's feelings. If she hadn't made it, she didn't need to comment. PERIOD."

MY REVIEW
Lisarue
Reviewed May. 11, 2011

"Everyone in my family loved these. Even my picky 6-year-old ate 4 of them!"

MY REVIEW
She123Cal
Reviewed May. 11, 2011

"I have made this recipe many times. My family loves it. I always make an extra pan to freeze. The only thing wrong with the recipe ....... not enough sauce. I just make extra sauce."

MY REVIEW
KPreDragon
Reviewed May. 11, 2011

"What in the world is wrong with you people? If you can't make a positive comment, don't comment at all. If you didn't like the recipe, use the stars to rate it. Why do you feel compelled to personally attack people who have commented on a recipe site? What is so threatening about a comment that you don't agree with that you must post a hateful reply that doesn't add anything to the discussion?"

MY REVIEW
jjmoose29
Reviewed May. 11, 2011

"We all loved it!! The hint of cinnamon was delicious!! I would use less cream cheese to lighten it up a bit."

MY REVIEW
LAFrederick
Reviewed May. 10, 2011

"Pardon my ignorance but I was wondering if these are freezable? I am looking for dishes I can make ahead. Thanks!"

MY REVIEW
chascocountry
Reviewed May. 10, 2011

"hmmm. My husband does not like Italian food. I will make it tho....vegetarian...and I will use my own sauce. can't wait!!"

MY REVIEW
kolebear120
Reviewed May. 10, 2011

"Gosh I hate writing a review on something I havn't tried yet. It is VERY close to a recipe that we already make and it IS GOOD. I am responding to all the annoying upperclase snobs that think their post-food don't stink because they were taught by a professional;native;momma;whoever!

Nobody has the same taste.PERIOD. You make it how you like it and submit it to all of us if you want to SHARE like big boys n girls. We don't need the BOOK on how great THOU are, or a bash book. Let the RED STARS at the top do the talking please !!"

MY REVIEW
marjorie garcia
Reviewed May. 10, 2011

"sounds great, I will make it soon, but it was sure interesting to read all the comments..........as long as it is tasty I do not care if it is authentic!"

MY REVIEW
slam1964
Reviewed May. 10, 2011

"Very good recipe, my family loved it just the way it is! Flowergirl49 the woman who submitted this recipe did not say it was an Italian she said she tried it at a neighborhood Italian resturant! Get your facts straight before blowing your lid on something so silly! Just like it's been said over and over here, no one cares if it's "real italian" food, they just want something that tastes good!"

MY REVIEW
hcato1
Reviewed May. 10, 2011

"This recipe is deliciously savory...ultimate comfort food. For the "flowergirl" person. You THINK you know Italian cuisine based on your mother-in-law's cooking. Ha...that's too funny. Let's see, does she cook Southern Italian? Northern Italian? There are so many things that can be considered "Italian." You have been exposed to a limited amount...from your mother-in-law, Italian restaurants, maybe some Italian friends...but still, you cannot begin to say any food is not "authentic" Italian, even if you live in Italy! So many regions, so many variations and differences. Cottage cheese has always been an acceptable substitution for Ricotta...it is less expensive, so people have used it in Lasagna forever! Cream cheese is often used to substitute for Marscapone...again, not a big deal! A good cook, Italian or otherwise, knows how to adapt and use what's available, more affordable, or what they prefer. Flowergirl, keep your uneducated "Italian" snobbery to yourself. And by the way...this recipe calls for Parmesean..in case you missed it, but one could use Asiago, Pecorino, or any other cheese. Adapting is what truly makes a great cook!"

MY REVIEW
laura70
Reviewed May. 10, 2011

"One of my favorite top ten recipes for years. I make it without the sausage and just a touch of cinnamon. Don't pass this one up."

MY REVIEW
imapita
Reviewed May. 10, 2011

"I agree with toothfailylin. 1st of all the submitter states that she tasted the "rich cheesy pasta dish at an Italian restaurant" she never claimed it to be "authentic." Perhaps flowergirl49 should hunt down the restaurant and accuse them for serving such a delicious dish in an "Italian" restaurant that didn't come right off the boat. 2nd, Flowergirl49 states that her MIL would never put the "cheeses" listed in the recipe which happens to be called "cheese-stuffed shell recipe" yet I don't see a review from the "cheese police" to say that her's mentioned only qualify as "cheese." The submitter only wanted to share something that appealed to her taste and many have so far appreciated it. That's how such wonderful cooks learn to cook, from recipes shared and or adjusted to ones tastes. And then on the other hand just because some have "learned" from someone who has a nationality link...feel that they are the only ones who are "authentic" and know how to cook the "real" thing...it's called closed minded arrogance.

Thank you Lori for sharing your "contest winning" recipe!"

MY REVIEW
godsgirl316
Reviewed May. 10, 2011

"I think it's a wonderfully different taste. I am a Cajun from Louisiana and I do get frustrated when someone calls something Cajun this or that, but you know what, I've realized over the years it's what your family likes and if your family enjoys eating a good meal together that's the real blessing not that it's offensive because it's not culturally correct. Exceptional recipe and may all of you have many family meals just like this one around your evening supper tables. Blessings!"

MY REVIEW
jluckyslots
Reviewed May. 10, 2011

"The recipe sounds very good I never made it because of the sodium content. Is there some way to cut it down as my husband has to cut down on the sodium?"

MY REVIEW
toothfairylin
Reviewed May. 10, 2011

"I have made this and my family loves it just the way it is. I WOULD like to say though, and I have said it before to other reviewers, that I find it very sad and rather annoying, that someone finds it necessary to give a recipe a bad review when:1) they haven't even MADE it and 2) they feel the need to put someone's recipe "down" based on their heritage and what they think is a "true" ethnic cuisine. Let's be mindful of other's feelings. For the record, flowergirl49, most people today couldn't care less if something is "authentic" as in your mind, or just tastes good. And this one DOES! :)"

MY REVIEW
flowergirl49
Reviewed May. 10, 2011

"Made this way, it is neither Italian, nor cheese-stuffed. My Italian mother-in-law taught me to make real Italian food. She would never put sausage, cream cheese, or

cheddar cheese in cheese-stuffed shells. Nor would she use cottage cheese. Ricotta cheese is what is needed for the stuffing, plus some mozzarella, and some parmesan. Cinnamon is a definite no-no. I love great Italian food, and this recipe should not be given as "Italian." Sorry, but this just takes away from what is truly great Italian food."

MY REVIEW
1Dinger
Reviewed May. 10, 2011

"This is a great recipe. The second time I made it I made a big change. I substituted 1 cup soaked raisins for the sausage. Sounds stange but there is a little restaurant in my home town that makes this and they can't make enough of them! I also left out the spinach."

MY REVIEW
vewebber58
Reviewed May. 9, 2011

"So good! Tasted even better the next day."

MY REVIEW
sdarrow1
Reviewed Apr. 24, 2011

"The cinnamon blended into the stuffing mixture gives this dish a wonderful, and surprising background flavor. My friends and family were very impressed and many asked for the recipe. To save a little time, I used a good jar sauce."

MY REVIEW
Sandra Dee 61
Reviewed Jan. 18, 2011

"My family of all boys loved this recipe, will make it again. Easy & had most ingredients on hand."

MY REVIEW
She123Cal
Reviewed Jan. 15, 2011

"Everyone loved this. I have made this several times, I did use 1/2 sausage and 1/2 ground beef and I like more sauce so I increased it. This is now a family favorite."

MY REVIEW
NancyDianne
Reviewed Dec. 30, 2010

"Great recipe! Will make it again!"

MY REVIEW
carriv
Reviewed Nov. 3, 2010

"I made this for dinner tonight. My family did not like the cinnamon flavor. I will make this recipe again without it, maybe add nugmeg instead. overall it was good."

MY REVIEW
MaikoEmi
Reviewed Sep. 3, 2010

"So delicious, you'd be foolish to go with any other recipe! They kicked my mom's stuffed shells recipe's butt!"

MY REVIEW
nikkilea21
Reviewed Jul. 20, 2010

"This is a favorite in my house!! My husband is allergic to cinnamon so I can't put any in, but even without it, they are AMAZING!!"

MY REVIEW
Jayshree
Reviewed Jun. 1, 2010

"My family LOVES these! They're super simple to make and the cinnamon makes it OUT OF THIS WORLD! Do NOT skip it! This really is just such a great recipe, with very little prep work and such a beautiful finish."

MY REVIEW
Birdbrain777
Reviewed Apr. 13, 2010

"I have made this several times for dinner guests, and they always love it, even the kids. The touch of cinnamon gives it a wonderful flavor."

MY REVIEW
stephspeth
Reviewed Oct. 7, 2009

"I made this recipe over the weekend and was really happy with it. The flavor is wonderful. Even the leftovers were great."

MY REVIEW
tateveco
Reviewed Mar. 12, 2009

"I made this for friends and it was a hit. I think it's that surprise ingredient cinnamon that just knocks it out of the park. We love this recipe. It's pretty easy too."

MY REVIEW
lifesjourneytoday@yahoo.com
Reviewed Dec. 23, 2007

"These are a family favorite. In fact, I will be making them for Christmas dinner. Instead of 1 Lb. bulk sausage, I use 1/2 lb ground beef and 1/2 lb. Italian sausage."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.